Whole Wheat Tortillas

This is a good way to use your old hard wheat, you know, the kind that just doesn't cut it for bread! - although any hard wheat works fine.

• 5 cups whole wheat flour, plus extra for rolling
• 1/2 cup coconut oil
• 2 tsp. sea salt
• 1 1/2 very warm water

In a large bowl combine flour and salt

Cut in coconut

Pour warm water over mixture and stir together with a fork until well blended. Knead together until smooth - Adjust water/flour for smooth dough.

Form into golf ball size pieces of dough, cover with damp cloth and let rest for a minimum of 15 minutes or up to 8 hours.

Roll out to desired thickness and fry on medium hot ungreased skillet (preferrably cast iron). Cook approximately 30 seconds per side. Do not over cook. Tortilla should puff slightly with air and start to brown in spots. Keep finished tortillas in stacked in kitchen cloth or container to keep soft.

Whole Wheat Bread - for the bread machine

I finally got around to working on the conversion for my recipe to a bread machine. You can let the bread machine do all the work or just use a dough cycle and bake as a regular loaf in your oven. Either way works great for a busy day.

• 1 1/4 cups warm water


• 2 Tbl olive oil or oil of your choice


• 3 - 4 Tbl honey - adjust to your preference


• 3 cups fresh whole wheat flour


• 1 T gluten (optional depending on quality of wheat)


• 1 1/2 tsp salt


• 1 1/2 tsp yeast

Place ingredients in order into bread pan. Set your program and go!

Banana Muffins

• 3 ripe bananas, mashed
• 1/4 cup light oil (grape, canola, avocado etc)
• 1 cup sucanat or other sweetener
• 2 cups soft white or spelt whole wheat flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1/2 - 1 cup nuts, dried fruits or chips

1. Combine bananas, oil and sweetener
2. Sift together flour, salt and baking soda and add banana mixture
3. Stir in nuts, fruits or chips
4. Bake at 350 degrees for 18 - 20 minutes until toothpick comes out clean

Moist Cornbread

2/3 cup maple syrup
1/3 cup canola oil
1 cup plain soymilk
1 cup whole wheat flour
1 cup cornmeal
1 T. baking powder
1 tsp. salt

1. Pre-heat oven to 350 degrees
2. Mix first three ingredients together
3. Combine dry ingredients in another bowl
4. Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake 35 minutes, until tester comes out clean. (Bake muffins for about 25 minutes)

Basic Whole Wheat Bread

• 1 Tbs. Dry yeast


• 2 1/2 Cups Warm Water


• 1 Tbs. Salt


• 4 Tbs. honey or sweetener / divided


• 6 - 8 Cups Whole Wheat Flour


• 2 - 4 Tbs. olive/canola oil

1. Dissolve yeast in 2 cups warm water. Mix in 2 Tbs. honey, 4 cups whole wheat flour and salt until smooth. Keep warm let set until bubbly, about 40 min. (20 min. if you are in a rush)


2. Add 1/2 cup hot water, oil, remaining 2 Tbs. Honey and enough flour for a soft pliable dough. Knead for 10 min. by hand or 5 min. by machine.


3. Place in oiled bowl and keep covered in a warm place until double in size, about 1 hour.


4. Punch down and form into 2 loaves. Let rise in oiled loaf pans until double in size, about 1 hour.


5. Bake at 350 degrees for 30 - 35 minutes. Cool and Slice